Chi sono

Mi chiamo Claudio Ferlan e sono ricercatore in Storia del cristianesimo presso l’Istituto Storico Italo-Germanico della Fondazione Bruno Kessler di Trento. Studio la rilevanza del cibo nella storia delle missioni nella Americhe (settentrionale e meridionale). Un mio libro sulla storia dell’ubriachezza uscirà per il Mulino nella primavera 2018. Il mio cibo preferito è il pane e preferisco la birra al vino.

My name is Claudio Ferlan, I am a researcher in Religious History, in the Italian-German Historical Institute, Trent (Italy). I am working on the relevance of food rules in the early modern Christianity, especially in relation to the missionary activity in Americas (North and South). I am writing a book about the history of drunkenness (in Italian). My favorite meal is bread and I like beer better than wine.

CV

Bio

I took a degree in Law (1999) and in History (2003) and I completed my PhD in Early Modern History (2006) at the University of Trieste.

I passed the National Academic Qualification as Associate Professor in Religious History (validity: 28.03.2017/28.03.2023) and in Early Modern History (validity: 19.07.2018/19.07.2024)

I have held fellowships from Alpen-Adria Universität (Klagenfurt, 2 months 2006), Karl-Franzens Universität (Graz, 2 months 2007), Max Planck Institute for Legal History (Frankfurt am Main, 2 months 2013 and 2 months 2018). I have been visiting Scholar at the École des Hautes Études en Sciences Sociales (Paris, 3 months 2016),  the University of California Berkeley (7 months, 2017).

Since 2008 (2011 full-time) I am researcher at the Bruno Kessler Foundation, Italian German Historical Institute.

As adjunct professor, I taught, among others, a course in in History of Historiography at the University of Trent (2014 Atlantic History, 2015 Food History).

My broad areas of research are religious history in the early modern age, Jesuit studies and food history.

I am currently working on a research project about food habits (ecclesiastical fast, table behaviors, beverages and drunkenness) as essential features of the negotiation between individuals and social models in the missionary culture (Europe and America, 16th-19th Century).

Publications – Related to food history

Books

Sbornie sacre, sbornie profane. L’ubriachezza dal Vecchio al Nuovo Mondo, il Mulino, 2018.

Edited Books

P. Costa – C. Ferlan – A. Villafiorita (edd), Chi porta da mangiare? Il cibo tra eccessi e scarsità, FBK Press, 2013.

Book Chapters and Journal Articles 

Cibo sacro. Questioni alimentari nella storia delle religioni, in «Annali dell’Istituto storico italo-germanico in Trento», 44, 2018, 2, pp. 183-204.

Ayuno Eclesiástico (DCH) (The Ecclesiastical Fast (DCH), in «Max Planck Institute for European Legal History Research Paper Series», 2018-09,
https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3260582

Ivresse et gourmandise dans la culture missionnaire jésuite. Entre bière et maté (XVIe-XVIIe siècles), in « Archives de Sciences Sociales des religions », 62, 178, 2017, pp. 257-278.

La pericolosità degli eccessi. Ignazio di Loyola e le regole della tavola, in «Ignaziana», 23, 2017, pp. 3-16. https://www.academia.edu/33461042/La_pericolosit%C3%A0_degli_eccessi._Ignazio_di_Loyola_e_le_regole_della_tavola

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